Vegetable Pulao

This is a wonder dish that my friend Nita shared with me. I served it with a Morrocan style game hen. The flavors complimented each other, creating a wonderful "fusion".

Ingredients:

1 cup - mixed vegetables ( carrots, peas, beans and potato)

2 tbsp - fenugreek

2 cups - basmati rice

3 cups - water

2 tsp - cumin seeds

1 tsp - cardamom

1/2 tsp - cinnamon

1 tsp - red chili powder

2 - bay leaves

1 - onion (sliced in rings)

1 - tomato (chopped)

1/4 tsp - tumeric

2 tsp - coriander powder

4 tbsp - butter

Salt and pepper to taste

1 cup - coriander leaves (roughly chopped) optional

Heat butter in a pan until melted; add the onions and cook until translucent. Add cummin seeds, cardamom, cinamon, chili powder, tumeric, fenugreek, bay leaves and chili powder; stirring constantly (approx 2-3 min or until onions are brown). Do not allow the spices to burn. Add tomatoes, season with salt and pepper. Once tomatoes are done, add the vegetables. Continue stirring until vegetables are hot. Add rice and mix well. Add water and allow it to boil. Stir the pulao and reduce the heat to low or simmer and cover until all liquid is absorbed and rice is tender (approximately 15 min.) Garnish with coriander leaves and enjoy.

Note: you can control the "heat" by reducing the amount of chili powder and replacing it with paprika. If you prefer a much spicier dish, increase the amount of chili powder to taste.

Rice Cooker: The final cooking stage can also be completed in a rice cooker. If you are planning on using one, move the rice mixture to your rice cooker and add the water. Stir and cover and let the rice cooker finish the cooking process.